Download DOORSTEP CRIME – HOW TO KEEP SAFE AT HOME

DON’T WASH RAW CHICKEN – HOW TO AVOID FOOD POISONING
FOOD AND SAFETY TEAM - WHO ARE WE?
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We check on the hygiene of places where people eat and where food is
produced.
We check that they do not break food law.
WHY SHOULDN’T YOU WASH RAW CHICKEN?
Raw chicken contains bacteria that can cause food poisoning. Washing raw
chicken can spread these bacteria when the water droplets mix with bacteria and
splash around your kitchen. You can’t see them, smell them or even taste them
on food, but if it affects you and you become ill then you won’t forget it. It can
cause stomach pain, severe diarrhoea and sometimes vomiting.
Campylobacter comes from contaminated poultry and one of the main ways to
get and spread this food poisoning bacteria is through touching raw chicken as it
can spread germs that are not visible to the human eye onto other surfaces, other
food, our skin, clothing and equipment which can lead to serious illness and food
poisoning cases. Main points about Campylobacter are:
It is the most common form of food poisoning.
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It is invisible.
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Washing is ineffective at killing germs and can actually spread them.
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Cooking chicken thoroughly until it reaches an internal
temperature of 75°C kills germs.
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Washing chicken is a common historic kitchen practice
which is now ill advised.
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Tap water won’t get rid of the germs that cause food
poisoning but cooking to 75°C or above will.
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WHO NEEDS TO BE CAREFUL?
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Everyone – but especially parents of children 0 to 5 and adult’s aged 60 plus.
This is because the highest risk of severe symptoms caused by
Campylobacter poisoning is to the under fives and the over 60’s.
OTHER THINGS TO REMEMBER IN THE KITCHEN:Chilling
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Make sure the fridge temperature is running at or below 5°C.
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Don’t overfill your fridge as this stops air from circulating reducing fridge
efficiencies/temperatures.
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Store raw poultry (like all raw foods) at the bottom of the fridge and properly
wrap or cover foods to avoid meat juices contaminating
foods.
Avoiding Cross Contamination
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Cross contamination occurs when harmful germs are
spread between food surfaces and equipment.
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Help to prevent this by removing clutter that you don’t need
and sanitising/disinfecting worktops before, during and
after food preparation.
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Make sure you do not wash your chicken with tap water as
this can spread bacteria. If you want to wipe excess
moisture/meat juices from it just use a paper towel, put the paper towel in the
bin then wash your hands with antibacterial soap.
Cleaning
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Wash hands thoroughly with antibacterial soap and warm water before
preparing and after handling raw food such as chicken.
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Thoroughly wash and clean all utensils, chopping boards and surfaces used
to prepare raw chicken.
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Always use a chopping board. Wash the board and other utensils in hot,
soapy water when you have finished using them and in between preparing
raw foods. Use separate chopping boards for raw and ready-to-eat food.
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Wash or change dish cloths, tea towels and sponges regularly and let them
dry before you use them again. Dirty, damp cloths are the perfect place for
bacteria to breed.
Cooking chicken thoroughly
Cook chicken thoroughly until it is steaming hot in the middle. (Ideally 75°C with no
pink parts visible). This will kill any harmful bacteria that may be present.
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